"How has the farm-to-table movement impacted us? I can't say that it has a whole lot."

— Brian Gotreaux,afarmer in Scott, Louisiana, who says "farm-to-table" is more a trendy restaurant term than a solid ethos. "There's a lot of chefs who say they're using our products," Gotreaux added. "There's a lot of chefs just using the buzzword for market share." Writing for Gannett Louisiana, reporter Megan Wyatt concluded, "Again and again, that is the story farmers are telling in Louisiana. Many promote local, but few actually purchase local."